Posted 1/14/2024 16:33 (#10574028 - in reply to #10573276) Subject: RE: Sausage
NW Washington
If you like sage, check out some of the Italian recipes that use it, like saltimbocca and others. Sometimes the leaves are fried briefly until crisp and then used. Sage is a perennial where we live and I use it frequently. I roll up the leaves and then slice off very thin strips when using fresh leaves in things like bean soup. Fancy cooks call cutting herbs like this a chiffonade. Oregano grows well here too, almost too well, as it shows up all over once you get it started.
Sausage
